Salt the cucumbers and let sit one hour. Combine all the ingredients in a blender. Serve in a chilled bowl and garnish with meyer lemon oil.

From: Chefs Duskie Estes and John Stewart of Zazu and Bovolo restaurants, Sonoma County, CA. Yield: 2 quarts.

4 English cucumbers, roughly chopped

½ bunch flat leaf parsley

½ bunch mint

1 bunch scallions, roughly chopped

½ small red onion, peeled

½ cup extra virgin olive oil

⅓ cup champagne vinegar

6 oz. plain yogurt

1 cup toasted California walnuts

1 cup ice

to taste, kosher salt and freshly ground black pepper